Tuesday, 26 August 2014

Sikandalous Potli Masala Wala Chicken




Sikandalous Potli Masala is a delicious spice mix , versatile and keeps forever though it tastes best when made fresh.You don't roast the whole spice in advance.Adjust pepper and chilies.Do not grind fine , just pound the masala to break as seen in the pic.This masala I also add halfway through cooking as I don't like to burn it out in hot oil.
1/2 Teaspoon Black Peppercorns.
1 Teaspoon Sauf.
1 Teaspoon Dhania Seeds.
1 Teaspoon Jeera.
2-3 Green Ilachi.
2-3 Laung.
4-5 Dried Red Chilies
350 Grams Boneless Chicken - I marinated chicken in 2 tablespoons Hung Curd and 1/2 Teaspoon Grated Ginger and1.5 teaspoons Garlic Paste for a couple of hours .
In a wok heat up 1 tablespoon ghee ,remove from heat and add curry leaves and whole chilies to taste. After 10 seconds add the chicken and over very high heat stir fry the chicken for 4-5 minutes , then add salt and 1.5 to 2  teaspoons of Sikandalous Potli Masala , mix well , cover and cook over low heat for another 6-7 minutes till done.You probably wont need water as hung curd does that for you .
I often skewer 2 pieces on a toothpick and serve then up with drinks.This is a delicious simple and spicy recipe .

 

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1 comment:

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